| 嘎拉苹果多酚氧化酶性质及其抑制方法研究 |
| |
| 引用本文： | 王琼波,陈琦,冯金丹.嘎拉苹果多酚氧化酶性质及其抑制方法研究[J].河南农业科学,2011,40(6):118-121. |
| |
| 作者姓名： | 王琼波 陈琦 冯金丹 |
| |
| 作者单位： | 1. 漯河医学高等专科学校食品工程系,河南漯河,462002
2. 漯河市农业科学院,河南漯河,462000 |
| |
| 摘 要： | 从嘎拉苹果中提取多酚氧化酶(PPO),对其最适反应pH值、最适反应温度、热稳定性进行研究,同时研究了抗坏血酸(Vc)、NaCl、柠檬酸、蔗糖、柠檬汁和橘子汁对PPO活性的影响.结果表明:嘎拉苹果PPO的最适反应pH值为6.0,最适反应温度是45℃,在80、90、100℃分别处理280、240、200s时完全失活.NaC...
|
| 关 键 词： | 嘎拉苹果 多酚氧化酶 柠檬酸 抗坏血酸 橘子汁 抑制 |
Study on Properties and Inhibition Methods of Polyphenol Oxidase from Gala Apple |
| |
| WANG Qiong-bo,CHEN Qi,FENG Jin-dan.Study on Properties and Inhibition Methods of Polyphenol Oxidase from Gala Apple[J].Journal of Henan Agricultural Sciences,2011,40(6):118-121. |
| |
| Authors: | WANG Qiong-bo CHEN Qi FENG Jin-dan |
| |
| Institution: | 1(1.Department of Food Engineering,Luohe Medical College,Luohe 462002,China;2.Luohe Academy of Agricultural Sciences,Luohe 462000,China) |
| |
| Abstract: | Polyphenol oxidase(PPO) was extracted from Gala apples,and its properties were studied.Its optimum activity pH was 6.0,and the optimum temperature was 45℃.The PPO was inactivated when it was incubated at 80℃,90℃,100℃ for 280s,240s,200s respectively.NaCl and sucrose had no effect on PPO activity.The activity was inhibited by ascorbic acid,citric acid,lemon juice and orange juice.Lemon juice and orange juice could be applied in Gala apples processing as safe,harmless and natural inhibitors of enzymatic browning.Vc,citric acid,orange juice,the interaction of Vc and citric acid had highly significant effects on PPO activity.The order inhibiting PPO from strong to weak was Vc>citric acid>the interaction of Vc and citric acid>orange juice.The optimum combination of combined inhibitors was 0.02% Vc,0.2% citric acid and 15% orange juice. |
| |
| Keywords: | Gala apple Polyphenol oxidase(PPO) Citric acid Vc Orange juice Inhibition |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
